Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, beat together the cream cheese, sugar, egg, and 1 teaspoon vanilla extract until smooth and creamy. Cover and set aside.

Open the cans of crescent roll dough, then gently separate and unroll the dough triangles.

Starting at the center of your prepared baking sheet, lay a crescent roll triangle down with the short edge in the center of the baking sheet and the long point facing outward toward the edge of the sheet.

Lay the remaining triangles down in a circular pattern, overlapping the edges of the dough together so that you end up with a ring in the center about 4-5 inches in diameter. Your dough should look like a sunburst.

Spoon the cream cheese mixture onto the dough at the overlapping edges.

Spoon the cherry pie filling over the cream cheese filling.
Fold the crescent dough inward to create a wreath, gently tucking the points of the dough under the filled edges of the dough to seal.

Bake for 14-15 minutes or until the dough is golden brown and the filling is bubbly.

Allow the ring to cool to the touch.
GLAZE:
In another mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the danish ring as desired or serve on the side.